I was watching Seinfeld again… and I just couldn’t get marble rye out of my head (Episode #117: George’s parents took back the marble rye they brought to Susan’s parents’ house and George came up with a plan to replace it so Susan’s parents wouldn’t think even less of the Costanzas than they already did which involved Jerry stealing a marble rye from an old lady.)
There might be close to a million recipes for rye bread and marble rye. I came up with my own — I have a bread book that happened to *not* have marble rye in it, but there was a formula for both pumpernickel and rye bread. I tweaked them both so that it would work for marbling (I had to do a lot of math to come up with this).
- 8 oz Rye flour
- 6 oz Water
- .0016 oz Yeast
- 1 Onion, peeled and halved
Dissolve yeast in water. Mix in rye flour, stick in the onion and let sit in a warm spot, covered for 24 hours.
- 8 oz flour
- .16 oz salt
- 4 oz water
- .08 oz yeast
- 4.8 oz starter
- .24 oz molasses
- .12 oz caraway seeds
- 10 oz Rye flour
- 5 oz Water
- .1 oz Yeast
- 4.2 oz Starter
- .2 oz Salt
- .3 oz Molasses
- .15 oz Cocoa powder
- .12 oz Caraway seeds
The method for both bread is the same:
Dissolve the yeast in the water. In a stand mixer fitted with the hook attachment, combine yeast and water with all the other ingredients. Mix on low until everything is well-incorporated and a dough has formed. Increase the speed to medium for three minutes.
In separate bowls, cover and let rise for an hour and a half or until they’ve both doubled in size.
(I scaled the dough so both the pumpernickel and the rye weighed 17oz and then I divided them for two loaves, but in retrospect, I should have just done one big loaf)
Roll out each piece of dough into equal sized discs — about 8” in diameter.
Lay the pumpernickel on top of the rye. Roll up. Pinch the ends and place in a 9”x4.5” pan sprayed with cooking spray. Cover with plastic and let rise again for another half-hour.
Preheat oven to 450F.
Score each loaf and brush on egg wash.
Bake for 25 minutes — when it’s golden brown, use an instant read thermometer — it’s ready when the inside reaches 200F.
Remove bread from pans and let cool on a wire rack. Slice and eat.
The bread wasn’t perfect; the pumpernickel should have been a bit darker — perhaps more cocoa powder could have been used — and the marbling might have been more swirly and interesting if it was one big loaf. MANY more caraway seeds would have been good, too.
Update: I made it again, added a lot more caraway seeds, cocoa powder and made the loaf bigger to make the swirls more pronounced. I know it’s not supposed to be a perfect swirl, but I’m pleased with the outcome.